The yogurt brioche without eggs and without butter is very easy to prepare and, above all, very light. It’s also suitable for those with an egg intolerance. Extremely soft, with a unique tenderness using very few ingredients.
It’s excellent both plain and enjoyed with a smear of jam or a spreadable cream. It will be a success! You can choose the braided version, as I did, or make individual rolls, croissants or a danubio style. If you choose rolls or croissants, baking time should be halved.
Here you can also find my recipe to make great homemade yogurt easily and healthily.
Thanks to Valentina for her recipe.
You will also love these super soft and indulgent recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 360.82 (Kcal)
- Carbohydrates 62.60 (g) of which sugars 18.96 (g)
- Proteins 9.52 (g)
- Fat 9.35 (g) of which saturated 2.04 (g)of which unsaturated 6.81 (g)
- Fibers 2.04 (g)
- Sodium 413.90 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS YOGURT BRIOCHE WITHOUT EGGS
- 4 1/6 cups type 0 wheat flour (all-purpose)
- 2 tsp active dry yeast
- 1/2 cup milk (about 130 ml)
- 1/4 cup peanut oil (about 60 ml)
- 3/4 cup plain yogurt (about 7 oz / 200 g)
- 1/2 + 1 1/2 cup + tbsp granulated sugar (about 120 g)
- 1 pinch salt
- 1 orange zest (grated)
Tools
- 1 Stand mixer
PREPARATION YOGURT BRIOCHE WITHOUT EGGS
In the mixer bowl, add the sugar, yeast and type 0 flour; mix with the paddle attachment.
Add the milk, oil, yogurt and flavorings and mix for about one minute.
Remove the paddle and fit the dough hook, add the salt. Knead until the dough is elastic and pulls away from the bowl. Shape into a loaf and let rise until doubled.
Divide the dough into 3 portions/ropes and braid them, then place the braid in a loaf pan (tall pullman / plumcake pan). Let rise until the dough reaches the rim of the pan.
Brush with egg yolk and bake at 338°F (preheated oven) for 25-30 minutes maximum.
Adriana’s Tip
Store in a sealed food bag for 2–3 days.
